This version of apple pie, the apple slices are first cooked in apple cider and sugar until tender prior to being placed in the pie crust and baked.

Old-Fashioned Apple Cider Pie

Pastry for 1 (9-inch) double-crust pie
6 cups tart green apples, sliced
1 cup apple cider
2/3 cup granulated sugar
2 teaspoons cornstarch
2 teaspoons water
1/2 teaspoon ground cinnamon
1 teaspoon butter

1. Preheat oven to 400°F (205°C).
2. Divide a 2 crust pie shell dough in half and roll out on a lightly floured surface to line a 9-inch pie pan. Trim the edge to 1/2-inch beyond the rim.
3. In a heavy saucepan combine sliced apples, apple cider, and sugar. Cook, over high heat, until the mixture comes to a boil. Reduce the heat to low and simmer for 8 minutes, or until the apples are tender. Drain, reserving the syrup. Add enough apple cider to make 1 cup. Return the syrup and the apples to the saucepan.
4. In a small bowl combine cornstarch and water and stir until well blended. Stir the cornstarch mixture and cinnamon into the apple mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in butter, then pour the mixture into the pie shell. Fold the top crust and gently unfold on top of the filling. Trim the edge and flute.
5. Bake for 40 to 45 minutes, or until golden brown. Cool on a wire rack before cutting and serving.

Makes 8 servings.